Crispy Pork Sandwiches

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Halve the baguettes. Roughly chop the capers. In a bowl, combine the mayonnaise and chopped capers. In a separate bowl, combine the dijonnaise and honey (kneading the packet before opening); season with salt and pepper.

Line a sheet pan with foil. Transfer the halved potatoes to the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer, cut side down. Roast 20 to 22 minutes, flipping halfway through, or until lightly browned and tender when pierced with a fork. Transfer to a bowl and add the parmesan; toss to coat.

Meanwhile, place the flour and breadcrumbs on two separate large plates; season each with salt, pepper, and the remaining spice blend. Crack the eggs into a bowl; season with salt and pepper and beat until smooth. Pat the pork dry with paper towels. Place between two sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a meat mallet), pound the pork to a ¼-inch thickness. Discard the plastic wrap. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned pork in the seasoned flour (tapping off any excess), then in the beaten eggs (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a separate plate.

Line a separate sheet pan with foil. Place the halved baguettes on the foil, cut side up. Evenly top with the fontina. Toast in the oven 6 to 8 minutes, or until the cheese is melted and the bread is lightly browned and crispy around the edges. Transfer to a work surface.

Meanwhile, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, working in batches if necessary, add the breaded pork (tapping off any excess breading before adding). Cook 3 to 4 minutes per side (if the pan seems dry, add a drizzle of oil before flipping), or until golden brown and crispy and the pork is cooked through.* Transfer to a paper towel-lined plate; immediately season with salt.

Place the arugula in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. Assemble the sandwiches using the cheesy baguettes, caper mayo, cooked pork, and dressed arugula. Serve the sandwiches with the finished potatoes and honey mustard on the side. Enjoy!